Abstract
Plastic flow measurements of commercial and laboratory-prepared caseins were made with the Rossi-Peakes flow tester. Flow properties of casein samples containing different amounts of moisture were determined at temperatures from 50° to 140°C and pressures from 500 to 3000 p.s.i. Only minor differences were found in the “flow temperature.” The transition in flow properties, corresponding to a water content of about 21%, as described by Haller, could not be demonstrated. A tridimensional graph for rennet casein is presented which illustrates the temperature, pressure, and water-content requirements necessary to obtain a given plastic flow.
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